What varieties can be used for traditional bean sprouts? Should seeds be treated before sprouting bean sprouts?

Traditional bean sprouts mainly use soybeans, mung beans and broad beans as raw materials. There are varieties of soybeans in different colors, such as white yellow, light yellow, golden yellow and dark yellow, but bright yellow is better. Mung beans include bright mung beans, hairy mung beans and black mung beans. Bright mung beans are cold-resistant and heat-resistant, and bean sprouts are white and tender. Mung beans are heat-resistant and germinate quickly, but bean sprouts are thinner. Black mung beans are afraid of heat, germinate slowly, are white and fine, and have dense texture, so they can be selected according to local habits. Broad bean has different varieties such as big seed, small seed, yellow-brown seed coat and blue-white seed coat, which can be selected according to local conditions. When purchasing seeds, we should pay attention to selecting new seeds with full seeds, low hard seed rate, high purity, cleanliness and high germination rate, and try not to buy old seeds.

Before cultivating bean sprouts, the seeds should be screened and germinated. Then wash the seeds, soak them in clean water at 20-27℃, after 8- 12 hours, when the seeds swell basically, take out the seeds, rinse them with clean water, and then put them in a germination container for culture.